NON-TARGETED METHOD FOR ANALYZING CORRELATION BETWEEN VOLATILE COMPONENTS IN FOOD OR MAILLARD REACTION PRODUCT AND SENSORY CHARACTERISTIC, AND FLAVOR COMPOSITION PREPARED BY THE SAME

摘要

PURPOSE: A non-targeted analysis method for correlation between volatile components and sensory characteristic, and a flavor composition prepared by the same are provided to efficiently analyze the correlation between volatile components in food or maillard reaction products and sensory characteristic of the food or maillard reaction products. CONSTITUTION: A non-targeted analysis method for correlation between volatile components in food or maillard reaction products and sensory characteristic of the food or maillard reaction products includes the following steps: volatile components of food extract is identified using a gas chromatography-mass spectrometry; the food extract undergoes a sensory test; and the correlation of the volatile component and the sensory test is defined by multivariate statistical analysis.